Veggie Burgers
Posted by RawGuru Alex on
Sunfood Nutrition Raw Food Lifestyle Forum
3/4 cup burdock (puree, you can grate it on a very fine grater, or blend it with the water)*
1/2 cup sunflower seeds (soaked)
1/2 cup cashews or pine nuts
1 cup almonds (soaked)
1 cup walnuts (soaked)
3 tbs. olive oil
1/2 cup celery juice or water
1/2 carrot (finely minced)
1 celery stick (minced)
2 tbs. dried basil
1 tbs. dried sage
1 tsp. fresh ginger (minced)
2 tbs. fresh cilantro
pinch of turmeric (keeps the mixture from spoiling)
1 tsp. cayenne or 1 tsp. of fresh diced ripe jalapeno
pinch of freshly ground black pepper (optional)
1 tsp. sea salt
Blend the nuts with the oil and celery juice or water. Mix in everything else. Put this is the fridge to marinate for 1 hour. Lay a piece of parchment paper on the table, put your burger mixture on top, get another piece of parchment and put it on top of the mixture, using a rolling pin or the palms of your hand, roll the dough to 1/2 inch thickness. Then using a cookie cutter or a cup cut out patty shapes, and place the patties on teflex sheets, dehydrate for 2 hours at 145 degrees (only in the Excalibur at this temperature). Then bring the temp. down to 115 degrees and continue to dehydrate until desired consistency. You can make these into little meat balls and serve them with pasta, or make them even smaller and top your pizza. Yummy!
*The burdock root CAN NOT be substituted, this is what gives the burger its special earthy taste. Look for the thinner roots as they are more mildly flavored.
Carmella's note: I usually just form the batter into patties... I like simple! Plus, it works just as good.
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